"kind of parboiled dried cracked wheat of similar size to couscous, cooked by adding boiling water and leaving for a few minutes to soften. Couscous Couscous ( ' ; ') is a Maghrebi dish of small (about diameter) steamed balls of crushed durum wheat semolina that is traditionally served with a stew spooned on top. Pearl millet and sorghum especially in the Sahel and other cereals can be cooked in a similar way and the resulting dishes are also sometimes called couscous. Couscous is a staple food throughout the North African cuisines of Algeria, Morocco, Tunisia, Mauritania, Libya, and Egypt."
"or soup. It is prepared just like eba (cassava flour) or fufu with water and boiled for 5 to 10 minutes. In the US, semolina (specifically farina) is boiled to produce a porridge; a popular brand of this is Cream of Wheat. In Austria, Hungary, Bosnia, Bulgaria, Slovenia, Serbia, Romania, Croatia and the Czech Republic semolina is cooked with water or milk and sweetened with squares of chocolate to make the breakfast dish ""Grießkoch"" or ""Grießbrei"". The German ""Grießbrei"" and the Dutch ""griesmeelpap"" usually don't contain chocolate and are rather served as a dessert than a breakfast dish. In English"
"Semolina pudding Semolina pudding or semolina porridge is a porridge-type pudding made from semolina, which is cooked with milk, or a mixture of milk and water. It is often served with sugar, cocoa powder, cinnamon, raisins, fruit, or syrup. A similar consistency to rice pudding can also be made by using more semolina and by baking, rather than boiling. Semolina pudding is somewhat similar to the maize-based grits, and has been eaten in Europe since Roman times. Apicius describes an almond and semolina pudding, made from farina. Semolina pudding is also for sale as an instant (powdered) or finished convenience"
"originate. It is made by steaming cassava and plantain/cocoyam flour into thick starchy balls. Tihlo—prepared from roasted barley flour—originated in the Tigray region of Ethiopia and is now very popular in Amhara as well and spreading further south. Souskluitjies are dumplings found in South Africa. They are a steamed sweet dumpling, sometimes made with plain flour and sometimes with the addition of dried fruits or other flavors. They are often served with a syrup flavored with cinnamon or a custard sauce. South Africa has another kind of dumpling known as melkkos. These dumplings are formed by putting milk, one teaspoon"
"under the name ""grízpuding"" (mirror translation for ""semolina pudding""). Semolina pudding Semolina pudding or semolina porridge is a porridge-type pudding made from semolina, which is cooked with milk, or a mixture of milk and water. It is often served with sugar, cocoa powder, cinnamon, raisins, fruit, or syrup. A similar consistency to rice pudding can also be made by using more semolina and by baking, rather than boiling. Semolina pudding is somewhat similar to the maize-based grits, and has been eaten in Europe since Roman times. Apicius describes an almond and semolina pudding, made from farina. Semolina pudding is also"
"exclusively from durum semolina. Most home made fresh pastas (pasta fresca), such as orecchiette and tagliatelle, also use durum wheat or a combination of soft and hard wheats. Husked but unground, or coarsely ground, it is used to produce the semolina in the couscous of North Africa and the Levant. It is also used for Levantine dishes such as ""tabbouleh"", ""kashk"", ""kibbeh"", ""bitfun"" and the ""bulgur"" for pilafs. In North African cuisine and Levantine cuisine, it forms the basis of many soups, gruels, stuffings, puddings and pastries. When ground as fine as flour, it is used for making bread. In"
"with the Mandinka and Bambara people of Mali. The proper name for it in the Mandinka language is ""domodah"" or ""tigadegena"" (lit. 'peanut butter sauce,' where ""tige"" is 'peanut,' ""dege"" is 'paste,' and ""na"" is 'sauce') in Bamanankan. ""Domodah"" is also used by Gambians, having been borrowed from the Mandinka language. In Senegal ""domodah"" or ""domoda"" is another dish different from ""mafe"". It is a favorite dish among several Senegal and Gambia ethnic groups. With the huge expansion of groundnut cultivation during the colonial period, Maafe has also become a popular dish across West Africa, even outside West Africa such"
"recommended by renowned cooks such as Eliza Acton. Sajjige Sajjige is a semolina based spicy dish that originated in India. Several variants of this dish are available under other names in various parts of India. For instance, in Maharashtra, it is called sheera which is the sweet version and in North India it is called sooji (suji) halwa. It is also served in Europe and United States as semolina pudding. Sajjige is a Cuisine of India and a kesar/saffron flavoured variation of this is the Kesari sheera. Sajjige is served as a breakfast or a dessert item. The normal variety"
"On the Indian subcontinent, semolina (called Suji) is used for such confection or sweetmeat [Halwa]]. Such a preparation is also a popular dessert in Greece (""halvas"") and Cyprus (""halvas""). In Greece, the dessert galaktoboureko is made by making a custard from the semolina and then wrapping it in phyllo sheets. In Cyprus, the semolina may be mixed also with almond cordial to create a light, water-based pudding. In Turkey (""Helva""), Bulgaria (""Halva""), Iran (""Halva""), India (""Halva""), Bangladesh (""Halua""), Palestine (""Khalwa""), and Arab countries, ""halawa"" is sometimes made with semolina scorched with sugar, butter, milk, and pine nuts. In Nepal, semolina"
"semolina, wheat or millet, sometimes mixed with flour. After being kneaded (for twenty minutes) and then baked in the embers of a fire in ash and sand; with the right hand, Tuaregs eat it with a sauce of tomatoes and vegetables, or various meats, or chili or soup and sometimes flavored with wild fennel. Taguella Taguella is a flat bread, the staple dish of Tuareg people living in the Sahara. It is a disk-shaped bread made from wheat flour and cooked buried underneath the hot sand and charcoal of a small fire. The bread is then broken up into small"
"in several different languages of the region include: Sumbala Sumbala or soumbala is a condiment used widely across West Africa. It is usually prepared by women over the course of several days, traditionally from ""néré"" (""Parkia biglobosa"") seeds. It can be made from other kinds of seeds, such as those of ""Prosopis africana"", and the use of soybeans for this purpose is increasing due mainly to inadequate supply of néré seeds. It is comparable to miso paste. The fabrication process involves boiling, cleaning and then packing away to ferment - the fermentation process giving it a pungent smell. Salt can"
"as in Cameroon and France. Maafe Maafe (Wolof; var. ""mafé"", ""maffé"", ""maffe"", ""sauce d'arachide"" (French), ""tigadèguèna"" or ""tigadegena"" (Bamana; literally 'peanut butter sauce'), or groundnut stew, is a stew or sauce (depending on water content) is a dish common to much of West Africa. It originates from the Mandinka and Bambara people of Mali. Variants of the dish appear in the cuisine of nations throughout West Africa and Central Africa. Made from lamb, beef, chicken, or without meat, maafe is cooked with a sauce based on groundnuts, especially peanut butter/paste, and tomatoes. Recipes for the stew vary wildly, but commonly"
"mush or cereal as ""samp."" Like hominy, samp is prepared from groats (dehulled kernels) of maize, but the two are produced by different processes. Unbroken and unhusked maize (corn) kernels can also be cooked (boiled) until tender. This food is called stampmielies in Afrikaans. Samp is often served with beans, as in ""samp and beans"". Samp Samp is a South African food consisting of dried corn kernels that have been stamped and chopped until broken but not as fine as Mealie-meal or mielie rice. The coating around the kernel loosens and is removed during the pounding and stamping process. It"
"Sumbala Sumbala or soumbala is a condiment used widely across West Africa. It is usually prepared by women over the course of several days, traditionally from ""néré"" (""Parkia biglobosa"") seeds. It can be made from other kinds of seeds, such as those of ""Prosopis africana"", and the use of soybeans for this purpose is increasing due mainly to inadequate supply of néré seeds. It is comparable to miso paste. The fabrication process involves boiling, cleaning and then packing away to ferment - the fermentation process giving it a pungent smell. Salt can be added to the finished product to facilitate"
"this kind of dessert is commonly known as semolina pudding. In Slovakia, Sweden, Estonia, Finland, Lithuania, Latvia, Poland, Romania, Ukraine, Belarus, Israel, and Russia, it is eaten as breakfast porridge, sometimes mixed with raisins and served with milk. In Swedish it is known as ""mannagrynsgröt"", or boiled together with blueberries, as ""blåbärsgröt"". In Sweden, Estonia, Finland and Latvia, for a dessert usually eaten in summer, semolina is boiled together with juice from berries and then whipped into a light, airy consistency to create ""klappgröt"" (Swedish name), also known as ""vispipuuro"" (Finnish name) or ""mannavaht"" (Estonian name) or ""uzpūtenis"" (Latvian name)."
"Maafe Maafe (Wolof; var. ""mafé"", ""maffé"", ""maffe"", ""sauce d'arachide"" (French), ""tigadèguèna"" or ""tigadegena"" (Bamana; literally 'peanut butter sauce'), or groundnut stew, is a stew or sauce (depending on water content) is a dish common to much of West Africa. It originates from the Mandinka and Bambara people of Mali. Variants of the dish appear in the cuisine of nations throughout West Africa and Central Africa. Made from lamb, beef, chicken, or without meat, maafe is cooked with a sauce based on groundnuts, especially peanut butter/paste, and tomatoes. Recipes for the stew vary wildly, but commonly include chicken, tomato, onion, garlic,"
"and waterblommetjies (Cape water lily, ""Aponogeton distachyos"", flowers) are also used. This traditional South African dish is commonly eaten around South Africa by both locals and tourists. Tomato bredie Tomato bredie is a South African stew, referred to in Afrikaans as 'tamatiebredie', normally made with mutton. It is cooked for a very long time, and its seasonings include cinnamon, cardamom, ginger and cloves as well as chilli. It is of Dutch origin. ""Bredie"" is the Afrikaans word for ""stew"", but is actually a word of Malaysian origin. This form of cooking was first introduced to the Cape by Malays, who"
"Sajjige Sajjige is a semolina based spicy dish that originated in India. Several variants of this dish are available under other names in various parts of India. For instance, in Maharashtra, it is called sheera which is the sweet version and in North India it is called sooji (suji) halwa. It is also served in Europe and United States as semolina pudding. Sajjige is a Cuisine of India and a kesar/saffron flavoured variation of this is the Kesari sheera. Sajjige is served as a breakfast or a dessert item. The normal variety though is unflavoured and prepared with just semolina,"
"fine semolina and, after baking, is torn by hand into small pieces. When eating in individual plates, about two handfuls are put in the plate and then the sauce or stew is poured on top. The ""marqa"" or stew consists of diced lamb cooked with spices, tomatoes, chopped onions and chick peas. Often potatoes, zucchini, carrots and green peppers are added to the mixture depending on the season, the area and the family. The main spices used for the stew are dried red chillies, caraway, ras el hanout, black pepper and cumin. There is a variant of this dish in"
"used widely across West Africa, used in a manner not unlike a bouillon cube. It is usually prepared by women over the course of several days, traditionally from néré (Parkia biglobosa) seeds. It can be made from other kinds of seeds, and the use of soybeans for this purpose is increasing due mainly to inadequate supply of néré seeds. The fabrication process involves boiling, cleaning and then packing away to ferment – the fermentation process giving it a pungent smell and at the same time a rich, deep ""umami"" or savory flavour is developed. Salt can be added to the"
"a tomato sauce, also including lamb. Note that djissima-gounday is also considered an affordable dish. In the Caribbean, a drink is made from sepals of the roselle fruit. It is prepared by boiling fresh, frozen or dried sepals; and sometimes the calyces and seeds, of the fruit of the sorrel plant in water for 8 to 10 minutes (or until the water turns red), then adding sugar. It is often served chilled. This is done in St. Vincent and the Grenadines, Trinidad and Tobago, Guyana, Antigua, Barbados, Belize, St. Lucia, Dominica, Grenada, Jamaica and St. Kitts and Nevis where the"
"Africa. Waterblommerjiebredie was first prepared by the Khoikhoi people indigenous to South Africa. They taught the early settlers of South Africa how to use ""waterblommetjie"" as food and medicine. The typical main ingredients of waterblommetjiebredie: Waterblommetjiebredie Waterblommetjiebredie is a stew. The name comes from the Afrikaans language and literally means 'small water flower stew'. It is made of meat, typically lamb, stewed together with the waterblommetjies (""Aponogeton distachyos"" flowers) which are found in the dams and marshes of the Western Cape of South Africa. The buds of ""Aponogeton distachyos"" are usually ready to be picked in the southern midwinter months"
"Kenkey Kenkey or kormi or kokoe or dorkunu is a staple dish similar to sourdough dumpling from the Ga-inhabited regions of West Africa, usually served with pepper sauce and fried fish or soup, stew. Areas where kenkey is eaten are Ghana, eastern Côte d'Ivoire, Togo, western Benin, Guyana (where it is known as ""konkee""), and Jamaica. It is usually made from ground corn (maize), like sadza and ugali. It is also known in Jamaica as dokunoo, dokono, dokunu (the Asante refer to the same dish as ""dɔkono""), blue drawers, and tie-a-leaf. In Trinidad it is called ""paime"" (pronounced pay-me) and"
"in Senegal and the Gambia. Jollof rice—originally from the Kingdom of Jolof (now part of modern-day Senegal) but having spread to the Wolofs of Gambia—is also enjoyed in many Western nations, as well; Mafé (proper: ""Tigh-dege-na"" or ""Domodah"") from Mali (via the Bambara and Mandinka)—a peanut-butter stew served with rice; Akara (fried bean balls seasoned with spices served with sauce and bread) from Nigeria is a favourite breakfast for Gambians and Senegalese, as well as a favourite side snack or side dish in Brazil and the Caribbean just as it is in West Africa. It is said that its exact"
"called ""kkori gomtang"" (see gomguk). It is a thick soup seasoned with salt and eaten with a bowl of rice. It can be used as a stock for making tteokguk (rice cake soup). Stewed oxtail with butter bean or as main dish (with rice) is most popular in, Trinidad, and other West Indian cultures. Oxtail is also very popular in South Africa where it is often cooked in a traditional skillet called a potjie, which is a three-legged cast iron pot placed over an open fire. Oxtail is also eaten in other southern parts of Africa like Zimbabwe and served"
"three African countries. In order to make palm butter, palm nuts are boiled and then pounded. The pulp is mixed with water, sieved and boiled again. Canned palm soup base, also called ""sauce graine"" or ""noix de palme"" may be substituted. In Gabon, the sauce is usually called ""nyembwe"" from the Myene word for palm oil. The most important dish using nyembwe is Nyembwe chicken (French: ""poulet [au] Nyembwe"" or ""poulet [au] Gnemboue"") which is considered a national dish of Gabon. In the Republic of the Congo, the sauce is called ""moambé"" or ""mwambe"". Moambe chicken is considered a national"
"mixture called ""lunu miris sambol"" (type of a salsa) or coconut sambol. At the same time, it is popular to have tapioca pearls prepared as a delicacy. At one time, tapioca pearls were used to starch clothes by boiling tapioca pearls with the clothes. Tapioca is eaten in the regions of Nigeria and Ghana as a common meal usually at breakfast. Cassava is a staple food in West Africa where it is widely eaten. In Nigeria, cassava is grated and dry roasted into ""garri"", this is eaten by adding water, sugar and or peanuts accompanied by meat or smoked fish."
"Kuli-kuli Kuli-kuli is a West African food that is primarily made from peanuts. It is a popular snack in Nigeria, Benin, northern Cameroon and Ghana. It is often eaten alone or with a mixture of garri, sugar and water popularly called ""garri soakings"". It is also eaten with koko, fura, kamu; and is sometimes ground and put into salad. It is often ground as used as an ingredient for Suya and Kilishi To make Kuli-kuli, peanuts are roasted and then ground into a paste called ""Labu"". The paste is then mixed with spices, salt, and sometimes ground pepper. The paste"
"may be cooked at any given time, but each piece must be submerged under the oil in order to cook properly. Cook for about ten minutes and then let it cool for two minutes for an ideal flavor. Heat ghee in a deep kadhai (wok). Mix semolina with water to make a thick batter. Mix cardamom, fennel seeds and 10 g of sugar. Fry the batter in hot ghee and dip in sugar syrup. Malpua Malpua is a pancake served as a dessert or a snack originating from the Indian subcontinent, popular in India, Nepal and Bangladesh. It is a"
"Amok (dish) In South-East Asian cuisine, ""mok"", ""amok"" or ""ho mok"" refers to the process of steam cooking a curry in banana leaves, or to the resulting dish. Thick coconut cream and galangal are classic ingredients, added to a wide range of possible kinds of leaves and staple ingredients. Amok is a major national culinary tradition in Cambodia, and also popular in Laos and Thailand. The Thai version uses the same Thai curry paste as red curry. Amok is thick soup cooked with fish, meat, vegetables,eggs and coconut milk. It is a common dish served at restaurants. The most common"
"stews. Other regional names include ""kimba"" and ""kili"". In Senegal, The grains are a key ingredient in Touba-style coffee (called in French). Near the end of the roasting phase of making the coffee, grains of Selim, known in Wolof as , are added while the heat is still on. Roasting continues for approximately five more minutes; during this time the sneeze-producing scent of pepper becomes easily discernible. Grains of Selim Grains of Selim are the seeds of a shrubby tree, ""Xylopia aethiopica"", found in Africa. The seeds have a musky flavor and are used as a spice in a manner"
"In Ghana, groundnut stew is often accompanied with fufu. Domoda is a type of groundnut stew found in The Gambia. Domoda is prepared using ground peanuts, or peanut butter, meat, onion, tomato, garlic seasonal vegetables and spices. It has been described as one of the national dishes of The Gambia. Domoda is typically served over rice, and is also sometimes served over ""findi"", which is a grain that is similar to couscous in consistency. Peanut soup Peanut soup or Groundnut soup is a soup made from peanuts, often with various other ingredients. It is a staple of African cuisine but"
"Jollof rice Jollof rice or just jollof, also called Benachin (Wolof: ""one pot""), is a one-pot rice dish popular in many West African countries. Jollof rice is one of the most common dishes in Western Africa, consumed throughout the regions of Nigeria, Senegal, Ghana, Sierra Leone, Gambia, Togo, Liberia, Mali, Ivory Coast and Southern Cameroons. In Cameroon it is a common favorite at ceremonies such as weddings, graduations and birthdays and is sometimes cooked with ""ndole"", a local vegetable. There are several regional variations in name and ingredients. In Mali it is called ""zaamè"" in Bamanankan, and is a typical"